Japanese Pickled Daikon and Carrot Salad

READY IN: 35mins
Recipe by PalatablePastime

Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)

Top Review by MooseCall

Oh I cannot begin to thank you for this salad! This reminds me of my mother's recipe. I think she had some miso in there too, but this is by far the closest, most tasty daikon salad I had found. I added some brown sugar as well. I think next time I will be adding some cucumber as well. Thank you very much for this!

Ingredients Nutrition

Directions

  1. Peel and finely shred carrot and daikon.
  2. Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
  3. Gently squeeze out as much water as possible from vegetables.
  4. In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
  5. add vegetables and refrigerate for 8 hours.
  6. Salad will keep for up to 1 week in sealed container in refrigerator.

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